Saute garlic and onions in hot oil.Add pork and continue sauteing until done.Add ham, carrots and sliced potatoes.When veggies are almost cooked, add green peas and lastly the raisins.Season with salt and pepper, set aside and cool.

To make a dough:Cut in small pieces the margarine into the flour.Blend egg with dough adding water little by little.Knead until smooth.Cover and let it stand in a bowl.Roll out dough to about 1/2 cm thick and cut in 5 cm squares.Flatten each piece to about 1/2 cm thin forming an oval shape.

Directions:Put 1 tbsp meal filling and top with slice of pickle and a sliver of hard-boiled egg.Fold across and press edge to seal.Trim edge to form a half-circle, and flute edge with a fork.Fry in deep fat until flaky and crispy.Drain fat on paper towel and serve hot.To store, wrap individually in wax paper or plastic sandwich bag.

Saute garlic, ginger, onion and chicken in the order given.Cook till half-done, add enough water to cook chicken until tender but not overdone.Add papaya pieces and cook until soft but not mushy. Add patis and sili leaves 5 minutes before serving. Sprinkle black pepper.

serves 4-6

Variation:

You can substitute papaya with upo or sayote.Instead of sili leaves, use spinach or other green tops.

Wash tripe well and cook in a saucepan with enough water to cover. Parboil for 20 minutes first, then simmer until tripe is tender. Remove and cool. Cut into thin strips.

Return tripe strips to saucepan, simmer for 1 hour before adding sauteed mixture (steps given in Chicken Arroz Caldo). After adding mixture, simmer another hour or until tripe is tender. Serve with garnish of green onions and hard-boiled eggs.

Great for breakfast during cold or rainy season. This delicious recipe is also given to babies who are just starting to eat solid food (minus the toasted garlic and green onion).A delicious blend of chicken, rice and ginger roots gives it extra ordinary flavor.

Wash chicken and pat-dry.In a large saucepan, saute garlic, onion, ginger and safflower.Add chicken to sauteed mixture and continue stir-frying to a golden brown.Add rice, cook-stirring for 5 more minutes.Add seasonings.Add water and bring to boil.Reduce heat and simmer for 30 to 45 minutes (stirring occasionally)or until chicken is tender.Remove from heat and garnish with scallions or green onions and toasted garlic chips, and calamansi juice if desired.

One of the authentic and all-time favorite Filipino noodle dish. A party-perfect dish complete with meat, seafood and sauce. It may look a little complicated because of the long list of ingredients involved, but it's all worth it.

Wash rice noodles and drain. Boil in a deep kettle 2 quarts of water. Place a cup of bihon in a deep wire skimmer or long-handed bamboo strainer. Dip in the boiling water and after 1 to 2 minutes, drain well.

Place bihon on serving plate. Top with shrimp sauce and add shrimp/meat mixture. Sprinkle with tinapa flakes and cracklings. Garnish with shrimps, green onions, celery, hard-boiled eggs. Serve with calamansi juice and patis.

Serves 6-8

Variations:1. You can add fresh or blanched pechay baguio, cut into strips.2. For Pancit Malabon, rice noodles are thicker.3. Instead of squid, use steamed and shelled oysters.4. Salted duck's eggs as substitute to chicken eggs.

Cook chicken parts in 5 cups of water, simmer for 25 minutes.Remove the chicken meat.Put stock in a freezer after it has cooled off for 30 minutes to 1 hour to allow excess fat to surface.Skim fat.Continue simmer in low heat.Meanwhile, flake chicken meats and cut liver and gizzards in thin strips.Saute garlic, onions and chicken meat in oil, season to taste, add to broth and simmer for 15 minutes.Add potatoes and macaroni elbow, continue cooking.Add celery and carrots and simmer for another 10 min.Add cabbage and milk 5 min. before serving.Garnish with eggs and green onion.Serve hot.